Warm weather is in the air, bringing along with it picnics, potlucks, and BBQs. Take along this super easy Spring White Bean Salad with Hard Cooked Eggs and you will sure to impress with this colorful dish.Sugar snap peas, radishes, and green onions provide fresh, crisp veggies tossed in a creamy dressing, making a wonderful, flavorful salad. A light, refreshing, and healthy salad makes for a perfect spring dish.
Ingredients
- 2 oz. sugar snap peas
- 3 medium red radishes
- 1 can (15 oz.) no salt added navy beans, rinsed and drained
- 1 large green onion, green and white parts, thinly sliced
- 1 Tbsp. finely chopped shallots
- 1 Tbsp. light mayonnaise
- 1 Tbsp. reduced-fat sour cream
- 1 tsp. Dijon-style mustard
- pinch cayenne pepper
- salt & freshly ground black pepper
- 1/3 cup snipped fresh dill, plus 16 small sprigs for garnish
- 4 hard cooked eggs, quartered lengthwise
- 16 cherry tomatoes, halved
In a small pot of boiling water, cook sugar snap peas for 1 minute. Immediately drain in colander. Run cold water over peas while tossing until cool. Cut peas into 1/2-inch pieces and place in a medium mixing bowl.
Slice radish, stack slices and cut into quarters making wedges. Add radishes to mixing bowl.
Add radishes to mixing bowl. Add drained beans, green onions, and shallots and toss to combine.
In a small bowl, combine mayonnaise, sour cream, mustard and cayenne pepper. Mix to blend and season to taste with salt and pepper.
Add dressing to bean mixture, using fork to toss gently until well combined. Add chopped dill and mix gently. Adjust seasoning with salt and pepper, as needed.
To serve, spoon one-fourth of bean salad in center of 4 salad plates. Place 4 egg wedges around bean salad on each plate. Add 8 tomato halves and 4 dill sprigs to each plate and serve.
Ingredients
- 2 oz. sugar snap peas
- 3 medium red radishes
- 1 can (15 oz.) no salt added navy beans, rinsed and drained
- 1 large green onion, green and white parts, thinly sliced
- 1 Tbsp. finely chopped shallots
- 1 Tbsp. light mayonnaise
- 1 Tbsp. reduced- fat sour cream
- 1 tsp. Dijon-style mustard
- pinch cayenne pepper
- salt and freshly ground black pepper
- 1/3 cup snipped fresh dill, plus 16 small sprigs for garnish
- 4 hard cooked eggs, quartered lengthwise
- 16 cherry tomatoes, halved
Directions
In small pot of boiling water, cook sugar snap peas for 1 minute. Immediately drain in colander. Run cold water over peas while tossing until cool. Cut peas into 1/2 inch pieces and place in a medium mixing bowl.
Slice radish, stack slices and cut into quarters making wedges. Add radishes to mixing bowl. Add drained beans, green onions, and shallots and toss to combine.
In small bowl, combine mayonnaise, sour cream, mustard, and cayenne pepper. Mix to blend and season to taste with salt and pepper.
Add dressing to bean mixture, using fork to toss gently until well combined. Add chopped dill and mix gently. Adjust seasoning with salt and pepper, as needed.
To serve, spoon one-fourth of bean salad in center of 4 salad plates. Place 4 egg wedges around bean salad on each plate. Add 8 tomato halves and 4 dill sprigs to each plate and serve.
This recipe is by Dana Jacobi for the American Institute for Cancer Research.